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1
On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick.
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2
Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds.
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3
Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further.
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4
Refrigerate dough until firm, 10 to 15 minutes.
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5
In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
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6
Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg.
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7
Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough.
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8
Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
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9
With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches.
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10
Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56.
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11
Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape.
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12
Refrigerate strips until firm, at least 30 minutes or overnight.
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13
Preheat the oven to 375F.
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14
Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes.
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15
Transfer to a wire rack to cool.
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16
Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days.
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17
If desired, reheat in a 200F oven for about 20 minutes.
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18
After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips.
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19
The strips are then twisted and chilled before baking.
